This delicious Barefoot Contessa Buffalo Chicken Wings recipe is a quick and easy appetizer that’s perfect for any gathering. With crispy wings coated in a hot, spicy sauce and served with creamy blue cheese dip, it’s sure to be a crowd-pleaser. You can easily adjust the spice level with common ingredients!
Ingredients Needed
For the Wings:
- 16 chicken wings (about 1.4 kg / 3 pounds)
- 115g unsalted butter
- 1 teaspoon cayenne pepper
- 4 teaspoons Frank’s Hot Sauce (or 1 teaspoon Tabasco sauce)
- 1 teaspoon kosher salt
For the Dip:
- 150g crumbled gorgonzola or other blue cheese
- 240ml mayonnaise
- 180ml sour cream
- 30ml milk
- 3/4 teaspoon Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Celery sticks, for serving
How To Make Buffalo Chicken Wings
- Preheat the broiler: Start by preheating your grill/broiler to high heat.
- Prepare the wings: Cut the chicken wings into thirds, discarding the wing tips. Melt the butter, then stir in the cayenne pepper, hot sauce (Frank’s or Tabasco), and kosher salt.
- Cook the wings: Place the wings on a sheet pan and brush them generously with the melted butter mixture. Broil about 8cm below the heat for 8 minutes, then turn the wings, brush them again with butter, and broil for another 4 minutes, or until crispy and cooked through.
- Make the dip: Combine the blue cheese, mayonnaise, sour cream, milk, Worcestershire sauce, kosher salt, and black pepper in a food processor. Process until nearly smooth, then set aside.
- Serve: Serve the wings hot (or at room temperature) with the creamy blue cheese dip and celery sticks for dipping.
Recipe Tips
- Don’t overcrowd the wings: If you place too many wings on the pan, they won’t cook evenly or get as crispy. Cook them in batches if needed.
- Adjust the spice: You can increase or decrease the hot sauce and cayenne pepper to suit your spice tolerance.
- Use fresh butter: For the best flavor, make sure you’re using fresh, unsalted butter to coat the wings.
- Check for doneness: Ensure the wings are crispy and fully cooked. You can check by cutting into one—there should be no pink in the meat.
- Serve immediately: The wings are best served hot, straight out of the broiler, for maximum crispiness and flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover buffalo chicken wings in an airtight container in the fridge for up to 3 days.
- Freeze: Leftover buffalo chicken wings for up to 2 months. Once frozen, thaw in the fridge overnight before reheating.
- Reheating: To reheat, place leftover buffalo chicken wings on a baking sheet and broil for 5-7 minutes until crispy and heated through.
Nutrition Facts
- Calories: 73
- Total Fat: 5.1g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 60mg
- Total Carbohydrate: 0.5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 6g
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Barefoot Contessa Buffalo Chicken Wings
Description
This delicious Barefoot Contessa Buffalo Chicken Wings recipe is a quick and easy appetizer that’s perfect for any gathering. With crispy wings coated in a hot, spicy sauce and served with creamy blue cheese dip, it’s sure to be a crowd-pleaser. You can easily adjust the spice level with common ingredients!
Ingredients
For the Wings:
For the Dip:
Instructions
- Preheat the broiler: Start by preheating your grill/broiler to high heat.
- Prepare the wings: Cut the chicken wings into thirds, discarding the wing tips. Melt the butter, then stir in the cayenne pepper, hot sauce (Frank’s or Tabasco), and kosher salt.
- Cook the wings: Place the wings on a sheet pan and brush them generously with the melted butter mixture. Broil about 8cm below the heat for 8 minutes, then turn the wings, brush them again with butter, and broil for another 4 minutes, or until crispy and cooked through.
- Make the dip: Combine the blue cheese, mayonnaise, sour cream, milk, Worcestershire sauce, kosher salt, and black pepper in a food processor. Process until nearly smooth, then set aside.
- Serve: Serve the wings hot (or at room temperature) with the creamy blue cheese dip and celery sticks for dipping.
Notes
- Don’t overcrowd the wings: If you place too many wings on the pan, they won’t cook evenly or get as crispy. Cook them in batches if needed.
- Adjust the spice: You can increase or decrease the hot sauce and cayenne pepper to suit your spice tolerance.
- Use fresh butter: For the best flavor, make sure you’re using fresh, unsalted butter to coat the wings.
- Check for doneness: Ensure the wings are crispy and fully cooked. You can check by cutting into one—there should be no pink in the meat.
- Serve immediately: The wings are best served hot, straight out of the broiler, for maximum crispiness and flavor.
Barefoot Contessa Buffalo Chicken Wings